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These Sheet Pan Nachos are layered with seasoned beef, beans and lots of cheese so there’s plenty of goodness in every bite!! Make a pan (or two!) for game day, an afternoon snack or as a simple weeknight meal!
Why You’ll Love Sheet Pan Nachos
- They’re EASY. Once you cook up a pound of ground beef, it’s as easy as layering on a sheet pan and popping it into the oven!
- Quick clean-up! You’ll line the pan with aluminum foil so the cleanup is a breeze.
- Customizable! I love any recipe that can be customized to your family’s liking…or depending on what you’ve got in the fridge!
- Cheese in Every Bite. These nachos are layered, so there
- Snack, Appetizer or a Meal. These are really great for almost any occasion – after school snacks, game day parties, a fun appetizer or even a simple meal.
Ingredients Needed
- Tortilla Chips – Any tortilla chips work, though I would recommend staying away from “cantina style” as they tend to be really thin and may not hold up to the toppings as well!
- Ground Beef – Or ground pork or a combination (ground bork!)
- Taco Seasoning – You can use regular, lower sodium, or hot & spicy!
- Black Beans – I prefer to use the seasoned canned black beans (for a bit more flavor!), but you can use plain instead, if preferred. You can also opt to use a can of refried beans for more creaminess!
- Cheese – Use whatever you like best! I like using the Mexican-style Chihuahua shredded cheese, though shredded cheddar, Monterrey jack, Colby jack, pepper jack or a Mexican blend would work great, too! Freshly grated cheese always melts better (a bag of shredded cheese has an anti-caking agent, which doesn’t affect the flavor but can affect the texture…though the convenience is nice!).
- Toppings!! More on this below….
Nacho Toppings
The layered chips, beef, beans and cheese are the perfect canvas for allll the toppings! Here are a few of my faves…
- Diced Tomatoes, Diced Red Onion, and Fresh Cilantro (or simplify with store-bought pico de Gallo!)
- Warmed Queso Cheese Sauce (I like giving the nachos a drizzle of this after they come out of the oven so the chips don’t get soggy)
- Diced Avocados or Guacamole
- Sour Cream or flavored Crema! When it comes to nachos, sour cream is a non-negotiable for me!
- Fresh or Pickled Jalapeños and/or Hot Sauce (for those who like it hot!)
How to Make Sheet Pan Nachos
Sheet pan nachos are so great because they’re SO easy to throw together and are done in less than 30 minutes. Let me show you how!
First, you’ll cook the ground beef. I like using a meat chopper to help break apart the meat. Then you’ll drain excess grease and stir in the taco seasoning.
Tip for Easy Cleanup!
Line your sheet pan with aluminum foil – this will make it a breeze to clean the pan AND will be perfect for reheating the nachos (details below)!
Now it’s time to layer ’em up! You’ll start by spreading half of the tortilla cups onto the bottom of the lined pan followed by half of the seasoned beef, beans and cheese.
Repeat with the second half of all of the ingredients. Then bake until the cheese is nice and melty! While the nachos are baking, gather the topping ingredients so they’re ready when the nachos are!
Frequently Asked Questions
There are a few ways to ensure that your nachos stay nice and crisp. First off, start with a good tortilla chip (I don’t recommend a really thin chip, like cantina-style chips) as they get soggy more quickly. Also, drain the meat and beans really well before adding them to the nachos. Lastly, bake the nachos right away once they’re assembled and enjoy soon after they’re baked!
I like to bake them at 350F…but 375F or 400F would work too!
Nachos will keep better longer without the toppings (ie. without sour cream, tomatoes, etc which will make them soggy). So, remove the toppings you can and store in an airtight container. (You can actually just lift up the foil and transfer to a large container!)
If you kept the nachos on the foil, simply transfer to a sheet pan and reheat in a 350F oven for 10 minutes or until the cheese is melty. Add fresh toppings and enjoy!
Other Recipes Perfect for Game Day
- Mini Pretzel Dogs
- Hot Pizza Dip
- Dr Pepper Pulled Pork
- Philly Cheesesteak Sliders
- Crack Corn Dip
- Buffalo Chicken Pinwheels
- Walking Tacos
Sheet Pan Nachos
Equipment
- 1 Sheet Pan
Ingredients
- 1 pound ground beef
- 1 1-ounce packet taco seasoning
- 1 12-ounce bag tortilla chips
- 1 15-ounce can seasoned black beans drained
- 3 cups shredded mexican cheese
- toppings such as sour cream, tomatoes, red onion, sliced jalapeños, guacamole or avocado, etc.
Instructions
- Preheat oven to 350℉ and line a sheet pan with aluminum foil. Grease the foil with cooking spray and set aside.
- Cook the ground beef in a skillet until browned; drain excess grease and discard.1 pound ground beef
- Sprinkle in the taco seasoning and stir to combine.1 1-ounce packet taco seasoning
- Spread half of the chips onto the prepared sheet pan (doesn't need to be exact).1 12-ounce bag tortilla chips
- Sprinkle about half of the meat mixture, half of the beans and half of the cheese on top of the chips.1 15-ounce can seasoned black beans, 3 cups shredded mexican cheese
- Repeat with the remaining chips, meat, beans and cheese.
- Bake for 10-12 minutes.
- Serve warm with sour cream, salsa, diced tomatoes, avocado, warmed queso, jalapeños, olives, cilantro, etc!toppings such as sour cream, tomatoes, red onion, sliced jalapeños, guacamole or avocado, etc.
